Taco Stuffed Baked Potatoes
Transform Taco Tuesdays into Tater Taco Tuesdays with Taco Stuffed Baked Potatoes! Top fluffy baked potatoes with taco meat and your favorite taco toppings for a new and tasty meal!
Servings 6
Calories 371kcal
Ingredients
- 6 medium russet potatoes
- ¼ cup olive oil
- 1 tablespoon kosher salt
- 1 pound lean ground beef
- 1 ounce Homemade Taco Seasoning (or 1 packet store-bought taco seasoning)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 3/4 cup water
- 1/2 cup salsa
- your favorite taco toppings
Instructions
- Preheat the oven to 400°F. Scrub the potatoes under cool water. Pat the potato dry with a paper towel.
- Prick the potatoes all over with a fork, just piercing the skin.
- Place the potatoes on a baking tray and brush them all over with olive oil.
- Sprinkle them with the salt and rub it in.
- Bake for 1 hour or until a toothpick or knife slides in easily with no resistance. If it is not done in an hour, I start checking every additional 10 minutes. Timing depends on how big the potato is, if they are on the smaller side, start checking at 45 minutes.
- While the potatoes are baking, make the taco meat. Place a large skillet over medium-high heat. Add the beef, breaking it up into crumbles, and cook until there is no pink left, stirring occasionally, about 8-10 minutes. Drain off any excess fat.
- Add the taco seasoning, garlic powder, cumin, and onion powder, stir to combine and allow to cook for 1 minute until fragrant, stir constantly so the seasonings don’t burn on the bottom.
- Stir in the water and salsa, reduce heat to low and allow it to simmer until most of the liquid is evaporated, 10-15 minutes, stir occasionally. Cover and keep warm until potatoes are ready.
- Once the potatoes are ready, slice the top open, pinch the sides and press down and in to open the potato. Fluff the potato insides with a fork.
- Divide the taco meat among the potatoes. Add your favorite toppings and serve.
Notes
Recipe Tips
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- Taco Meat - Use any ground meat instead of beef, like pork, turkey, or chicken, to either lighten it up or just to change it up.
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- Beans - Add black beans, pinto beans, or kidney beans to the meat mixture to bulk it up and stretch your food budget even further!
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- Toppings - Use your favorite taco toppings because the sky is the limit! I love salsa, guacamole, scallions, tomatoes, cilantro, pico de Gallo, shredded cheddar cheese, sliced jalapenos, crushed tortilla chips, etc.
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- Seasoning - I like to make my own seasoning mixes, like Homemade Taco Seasoning, to increase the flavor, but use your favorite seasonings if you wish!
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- Use in More Recipes - The meat mixture is great for other dishes like tacos, tostadas, enchiladas, etc. So it's always a great idea to make extra taco meat.
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- Sweet Potatoes - Serve the taco meat and toppings on a wholesome baked sweet potato for a change of pace!
Storage
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- Store the taco meat separately from the potatoes and the taco toppings. Please each in their own airtight container and refrigerator for up to 3 days.
- Freeze the meat mixture and potatoes separately, each in its own freezer-safe airtight container for up to 3 months.
Nutrition
Calories: 371kcal | Carbohydrates: 43g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1749mg | Potassium: 1221mg | Fiber: 4g | Sugar: 3g | Vitamin A: 554IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 4mg
